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May 2000 Issue
They're not just for chips anymore!
by Ronda L. Halpin
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Garden Salsa

This brightly-colored salsa has a satisfying crunch that pairs well with spice-rubbed chicken breasts. Add a little pan-fried polenta and you've got dinner!
  • 1 1/2 c. chopped tomato
  • 1 c. frozen whole kernel corn -- thawed
  • 1 medium-sized cucumber -- peeled, seeded and chopped
  • 1/4 c. finely chopped onion
  • 3 T. white wine vinegar
  • 1/2 tsp. crushed red pepper flakes
  • 1 tsp. dried basil
  • 1 tsp. olive oil
  • 1 clove garlic -- minced
In a medium bowl, combine all of the ingredients and toss gently to mix. Chill the salsa until you are ready to serve it.
  • Yields: about 3 cups salsa
  • Preparation Time: 10 minutes plus chilling time
 

 

Pineapple Salsa

Since pineapple and ham are such great companions, it won't surprise you that I suggest pairing this salsa with grilled ham steaks. This tangy salsa has the best of sweet and spicy to offer.
  • 1/2 c. chopped onion
  • 2 c. cubed fresh pineapple
  • 1/2 c. finely chopped sweet red pepper
  • 2 T. minced fresh cilantro
  • 1 T. lime juice
  • 1/2 tsp. honey
In a medium bowl, combine all of the ingredients and toss gently to mix. Chill the salsa until you are ready to serve it.
  • Yields: about 3 cups salsa
  • Preparation Time: 10 minutes plus chilling time
 

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